Snapper roasted on the bone with Malouf's Green Harissa
Ingredients:
4 snapper approx 350gm each
2 small fennel bulbs cut in quarters and blanched for 4 minutes, refresh in ice water
3 teaspoons green harissa
1 clove garlic, roughly chopped
100 gm spring onions, roughly chopped
½ -cup coriander leaves
½ -cup parsley leaves
Juice of 1 lemon
100 ml (3/12 fl oz) olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Method:
In a food processor blend the green harissa together with garlic, spring onions, coriander, parsley, lemon and 50 ml olive oil to a fine paste.
To prepare the snapper, remove the heads just below the gills. Snip off the side fins and cut the fish in half crosswise through the bone. Season the snapper and fennel bulb pieces with salt, pepper and the green harissa paste.
Preheat the oven to 180ºC. In a large heavy based pan colour the snapper and fennel with the remaining olive oil.
Place in the oven and cook for 8-10 minutes or until the fish is just cooked and the fennel is tender. Remove from oven and serve with lemon wedges steamed rice and a crunchy cos lettuce salad
Serves 4
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Gaea Organic Cold Pressed Extra Virgin Olive Oil 500ml
Greg Malouf Green Harissa 260g
Gaea Kritsa Extra Virgin Olive Oil 1.5L
Organic Gaea Cold Pressed Extra Virgin Olive Oil 500ml